Strietzel with homemade poppy seed and marzipan filling and crumbles

Ingredients for 1 servings:

• 325 g flour
• 1 packet of dry yeast
• ½ tsp, leveled salt
• ½ lemon(s), zest
• 150 ml milk, lukewarm
• 1 egg yolk
• 30 g sugar
• 50 g butter, room temperature
• some milk for brushing
• 300 ml milk
• 100 g rusks
• 80 g sugar
• 100 g marzipan
• 150 g poppy seeds, ground
• 1 tbsp rum
• 90 g sugar
• ½ packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 90 butter, melted
• 1 tsp rum
• 100 g powdered sugar
• ½ lemon(s), the juice maybe more or less
• n. B. water

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

for approx. 16 pieces

For the dough, mix the flour, dried yeast, salt, sugar, and lemon zest well. Add the lukewarm milk, butter, and egg yolk, knead well, and cover in a floured bowl. Let it rise in a warm place for about 40 minutes. In the meantime, make the poppy seed filling and crumble. Place the rusks in a freezer bag and crumble with a rolling pin. Cut the marzipan into pieces. Bring the milk to a boil, add the poppy seeds, sugar, marzipan, rusks, and rum, mix until smooth, and let cool. For the crumble, mix the sugar, vanilla sugar, a pinch of salt, and flour well, add the rum, and slowly drizzle in the melted butter, using a fork to break up the mixture into crumbles. Preheat oven to 200°C (top and bottom heat). Line a baking tray with baking paper. After about 40 minutes of rising time, knead the dough again and roll it out on a floured surface (approx. 45 x 45 cm). Spread the poppy seed filling evenly on top. Fold the dough twice: fold the outer edge towards the middle, then fold the other side over it. Place seam-down on the baking sheet. Flatten slightly with the palm of your hand. Brush with milk and press the crumbles on top. Bake on the middle shelf for 35-40 minutes. For the lemon glaze, sift the icing sugar and add enough lemon juice to make the glaze thick. Add a little more icing sugar or water if necessary. Spread it over the Strietzel with a spoon. Let the lemon glaze dry and then enjoy.